Joey Maker's Mark Peach Reserve Recipe

Combine sugar, water, and chopped peach in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture comes to a gentle simmer.

Reduce heat to low and simmer 5–8 minutes, mashing peaches lightly with a spoon to release flavor. Remove from heat and stir in lemon zest if using.

Let the syrup steep and cool to room temperature (about 20 minutes) to intensify peach flavor, then strain through a fine-mesh sieve into a jar, pressing solids to extract liquid. Discard solids and refrigerate. Yields about 6 oz; keeps 7–10 days refrigerated.

Prepare tea

Brew strong black tea (use 2 tea bags or 2 tsp loose leaf per 8 oz) and let cool to room temperature or chill in the refrigerator. You need 8 oz total for two servings.

In a cocktail shaker, add cooled tea, 6 oz Maker's Mark Peach Reserve, 1 oz fresh lemon juice, 1 oz peach simple syrup, and 1 tsp honey. Fill the shaker with ice.

Shake vigorously 10–12 seconds until well chilled.

Divide ice between two tall glasses (about 6 oz ice total). Strain the cocktail evenly into the glasses over the ice.

Garnish each glass with a peach slice and a mint sprig if desired. Serve immediately.

Place a large mixing glass or rocks glass on the bar. Add 0.5 oz peach simple syrup and 2 dashes Angostura bitters.

Add 2 oz Maker's Mark Peach Reserve and stir briefly to combine (or stir 20–30 seconds with ice in a mixing glass to chill and dilute to taste).

If using the brûlée finish: place the stirred cocktail over a large ice cube in a rocks glass. Sprinkle about 1 tsp granulated sugar evenly over the top surface of the ice/cocktail and use a culinary torch to caramelize the sugar until it forms a golden brûlée crust. Allow the top to harden briefly.

Express the orange peel over the glass to release oils, rim the glass with the peel, then drop it in as garnish. Serve and sip slowly.